Barista Quiz: Test Your Espresso, Brewing, and Latte Art Skills
This 60-question barista quiz tests the decisions that make drinks repeatable: dialing in espresso by dose, yield, time, and taste; preventing channeling with smart puck prep; steaming milk into glossy microfoam; and pouring clean latte art. Your results point to the exact habit to fix to improve speed, consistency, and customer feedback on your next shift.
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Common Mistakes (and How to Avoid Them)
Espresso: chasing “a number” instead of the cup
- Fixating on 30 seconds: Treat time as a guardrail, not a goal. Dial grind and yield until the shot tastes sweet and clear, then confirm it’s in a workable time window.
- Using volume instead of weight: Crema inflates volume. Weigh dose in and espresso out to stay consistent across baskets, cups, and days.
- Changing multiple variables at once: Adjust one lever per change (usually grind first). Otherwise you can’t learn what actually helped.
Puck prep: “looks fine” but extracts unevenly
- Uneven distribution: Mounds and voids cause side-channeling. Level the bed before tamping; keep the basket rim clean so the seal is even.
- Over-tamping as a cure: Force doesn’t fix poor distribution. Aim for a level, repeatable tamp and consistent workflow.
- Ignoring grinder drift: Humidity, bean age, and burr heat shift flow. Expect micro-adjustments during a shift and re-check yield/time after rushes.
Milk + latte art: texture and timing errors
- Adding air too late: Stretch early while milk is cold, then focus on a smooth rolling vortex to polish.
- Overheating: Past “hot but still touchable,” sweetness drops and foam destabilizes. Stop earlier than you think and prioritize gloss.
- Waiting to pour: Microfoam separates quickly. Swirl immediately and pour right away; if it splits, re-swirl until the surface looks paint-like.
Barista Cheat Sheet (Printable)
Print/save tip: Use your browser’s Print command to print this section or save it as a PDF for shift reference.
Espresso dial-in (fast workflow)
- Set a starting recipe: Choose dose (basket-appropriate) and a brew ratio target, then pull a shot and weigh espresso out.
- Use time as a guardrail: If the shot runs extremely fast/slow, adjust grind to bring flow into a reasonable window before fine taste tweaks.
- Taste, then change one lever:
- Sour/salty, thin, sharp: likely under-extracted → grind finer or increase yield slightly.
- Bitter/astringent, dry finish: likely over-extracted → grind coarser or reduce yield slightly.
- Hollow/uneven flavors: suspect channeling → fix distribution/tamp before chasing grind.
Core measurement rules
- Always weigh: dose in (g) + espresso out (g). Don’t rely on shot glasses or crema volume.
- Repeatability: same dose, same yield, same puck prep, same temperature stability → consistent taste.
- Make changes small: micro-adjust grind during service; re-check yield/time after any big rush or bean hopper refill.
Puck prep checklist (anti-channeling)
- Dry basket; evenly distributed grounds; no voids.
- Level the bed; tamp level with consistent pressure.
- Clean rim; lock in smoothly; start extraction promptly.
Milk steaming (microfoam that pours)
- Purge wand before steaming.
- Stretch early: introduce air while milk is cold; aim for a soft “paper tearing” sound, not loud slurping.
- Roll to polish: create a steady vortex; keep tip position consistent to eliminate bubbles.
- Stop at sweet-spot heat: pitcher hot but still touchable; surface glossy and uniform.
- Purge + wipe wand immediately after.
Latte art timing + viscosity cues
- Swirl, then pour immediately: keep texture integrated.
- Too thick: “plops” and sits on top → less air next time, better rolling polish.
- Too thin: pattern disappears → slightly more early aeration, maintain vortex longer.
Barista Skills FAQ
What should I change first when a shot tastes off?
Change one variable at a time. If the time is wildly fast or slow, adjust grind first to bring flow into a workable range. If time is reasonable but flavor is sour (under) or bitter/dry (over), fine-tune grind or yield in small steps and re-taste.
Why is weighing espresso out better than using volume?
Crema can dramatically change volume without changing the amount of dissolved coffee. Weight reflects what actually made it into the cup, so dose in and espresso out by grams gives repeatable results across different cups, shot glasses, and bean conditions.
My shots look fine but taste inconsistent—what’s the most likely cause?
Inconsistent puck prep and grinder drift are common culprits. Uneven distribution creates channeling that can look “normal” yet tastes hollow or sharp. During service, humidity and burr temperature shift flow, so you may need micro grind adjustments even when your technique is solid.
Does tamp pressure matter as much as people say?
Consistency and level matter more than force. A firm, level tamp is enough; tamping harder won’t fix mounds, voids, or a tilted puck. Focus on even distribution, a clean rim, and a repeatable motion.
How do I know if my milk texture is right for latte art?
It should look glossy and pour like warm paint. If it “plops,” it’s too thick (usually too much air or not enough rolling polish). If it disappears into the coffee, it’s too thin (not enough aeration or weak vortex). Swirl immediately and pour right away to prevent separation.